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Our Team

Lead Staff

 
 

Lead Staff

Tom Budinick
President & Founder

Niles Peacock
Director of Bar Operations

Nikki Coryer

Director of Catering Operations

 

Tom Budinick

FOUNDER & EXECUTIVE CHEF

Tom brings more than 20 immersive years of fine-dining experience to the enterprise. He worked for Ward Enterprises, operating two of Seattle’s premier destination restaurants—the 13 Coins and El Gaucho. After joining Restaurants Unlimited, he managed kitchens for their 50+ unit chain of upscale Seattle establishments, including Palomino, Palisades, and Cutters Crab House.

In the 1990s, Tom helped open Triples on Lake Union, and later became a “serial entrepreneur.” He first founded Midwest Pretzel, Inc., which operated a highly-successful chain of Auntie Anne’s Soft Pretzel franchises in Missouri, Illinois, and Kentucky. Soon after, Tom created Caliente Concepts, LLC, and launched several successful restaurant concepts in the Midwest before returning to his Seattle roots.

 



NILES PEACOCK

Director of Bar Operations

Behind Niles’ spirited determination and natural inclinations to invent and inform, creative forces drive nearly everything he does. He’ll tell you about cutting his teeth with the best and brightest chefs in Aspen, or what it’s like when your father’s one of the most recognized jazz bassists of the last 50 years.

So it’s easy to see how genetics inform how Niles makes it all happen in his bar. Ever since he created a program for Charlie Trotter in Vegas, he gained the kind of noticeable confidence you see in trained athletes at their peak. That derives from a lifetime networking with the best name-droppable chefs and praises from Rachel Ray, USA Today, Aspen Magazine, and much more.

A certified sommelier, Niles seems more driven by his passion to create anew and at once use the best legacy ingredients and flavors. As a result of a rather privileged exposure to how things work in premium establishments, Niles can afford to devote energies to fostering the right environment, mentoring staff how to match his own accomplishments and skill, and impart unparalleled technique and flair to everyone’s favorite wine, boutique spirit, or cocktail. And he’s always scouting the horizon for new concepts, invitational local wine and food pairings, and what’s next in hip mixology.